Indispensable part of Sahur tables: "Tandoori bread"

Indispensable part of Sahur tables: "Tandoori bread"

Tandoori bread, which is one of the local flavors of Eastern Anatolia, made from greasy dough and burnt flour, is one of the indispensables of sahur tables in Eastern Anatolia region.

Indispensable part of Sahur tables: "Tandoori bread" Fotoğraf: Kemal Ozdemir

Tandoori bread, which is one of the local flavors of Eastern Anatolia, made from greasy dough and burnt flour, is one of the indispensables of sahur tables in Eastern Anatolia region.

Indispensable part of Sahur tables: "Tandoori bread" Fotoğraf: Kemal Ozdemir

Tandoori bread, which is one of the local flavors of Eastern Anatolia, made from greasy dough and burnt flour, is one of the indispensables of sahur tables in Eastern Anatolia region.

Indispensable part of Sahur tables: "Tandoori bread" Fotoğraf: Kemal Ozdemir

Tandoori bread, which is one of the local flavors of Eastern Anatolia, made from greasy dough and burnt flour, is one of the indispensables of sahur tables in Eastern Anatolia region.

Indispensable part of Sahur tables: "Tandoori bread" Fotoğraf: Kemal Ozdemir

Tandoori bread, which is one of the local flavors of Eastern Anatolia, made from greasy dough and burnt flour, is one of the indispensables of sahur tables in Eastern Anatolia region.

Indispensable part of Sahur tables: "Tandoori bread" Fotoğraf: Kemal Ozdemir

Tandoori bread, which is one of the local flavors of Eastern Anatolia, made from greasy dough and burnt flour, is one of the indispensables of sahur tables in Eastern Anatolia region.

Indispensable part of Sahur tables: "Tandoori bread" Fotoğraf: Kemal Ozdemir

Tandoori bread, which is one of the local flavors of Eastern Anatolia, made from greasy dough and burnt flour, is one of the indispensables of sahur tables in Eastern Anatolia region.

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